Plate of pulled pork, fatty brisket, beans and potato salad at Franklin Barbecue. Photo by Jessie Wang. Editing by Jasmin Sun.
By Jasmin Sun
Call me a purist, but there are some things you must leave to the experts. Such is the case with barbecue. The less urbanized your restaurant, the more credibility you’ll have in my eyes. And my eyes, readers, are born-and-bred Texan eyes. A Lockhart restaurant’s version will outshine one in Houston, for instance. I simply can’t have a city boy handling my barbecue. It’s nothing personal, just good Texan foodie logic. You can imagine my skepticism, then, when my friend Jessie suggested we try “this barbecue cart off I-35.” In fact, I think I nearly fell over.
Eat Cetera 